Thursday, July 13, 2006

Wu Xi Spareribs

Thank you Jolibakery for sharing this recipe. This recipe is easy and very delicious. I used the pressure cooker which cuts the cooking time by a quarter and added more wine for the marinate.

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1 slab spareribs about 1 1/2 lbs

(A) Marinate:

1 tbsp sugar
1 tbsp dark soy sauce
1 tbsp Shaoxing wine

(B) Seasoning:

1 tbsp oil
5 slices of ginger
½ onion, sliced
2 stalks spring onion
6 cloves garlic
2 tbsp sugar
1 tbsp dark soy sauce
1 tsp Shaoxing wine
2 whole star anise
2cm cinnamon stick
1-2 tsp light soy sauce
1 tbsp tomato sauce
2 cups water
Salt & ground black pepper to taste


Marinate the spareribs with ingredients (A) for 2 hours.

Heat oil in a pressure cooker. Fry ginger, spring onion and garlic until fragrant. Add spareribs and the remaining seasoning. Close the lid of the pressure cooker and bring pressure to high.
Reduce heat and pressurise for about 15 minutes. Turn of heat and release the pressure before opening lid. The meat should be tender. Cook meat uncovered until gravy is thick, almost dries up..

Sprinkle chopped spring onions on spareribs and serve


Evelyn said...

Hi Lily,

I just finished my dinner and can't wait to let you know that the Wu Xi spareribs are so delicious. I cooked it today and followed everything from your recipe /(Jo's recipe) and my hubby gave a thumb up and he also licked up his fingers.LOL. Thank you Lily & Jo for sharing this great recipe. Looking forward for more nice recipes.

Anonymous said...

I cooked the Wu Xi spareribs yesterday and it was so delicious. My family gave a thumb up. Thank you for sharing such a wonderful recipe n looking forward to try others recipes.

Fong Fong said...

Hi Lily

The Wu Xi spareribs was so fantastic delicious. My whole family was so impress with it. Thanks again for sharing.

Michelle said...

Hi Lily

Sorry for posting a comment on such a old post. I would like to try to cook these Wu Xi spareribs but I do not have a pressure cooker. Can I cook it using other cooking appliances like the wok or a saucepan?

lilyng said...


of course you can use the wok or a saucepan but it will take longer for the ribs to be soft and you might have to add more liquid.

Favbabe said...

Dear Lily,

After a successful attempt on the Char Chai Tau Kuey recipe, I've decided to try this. It's so delicious! Gotta tell you something funny, I actually forgot to add the star anise and cinnamon stick! Hahahah...but it still tasted good. The gravy was very tasty and it goes so well with steamed white rice. I'm looking at your Kuih Lapis and I think I wanna give it a go this weekend. Wish me luck! :)

Shindy said...

Hi Lily,

I tried the recipe yesterday, and turned out to be VERY GOOD. A bit too bad I dont have any pressure cooker, so the meat bit hard. Should invest on one soon.
Thanks for sharing your great recipe :)

jackie said...

Hi Lily,

I posted a comment earlier but not sure if it got posted. Now trying again.

Anyways.... I wanted to thank you for all your wonderful recipes and thanks to you I have finally used my pressure cooker.
It was a gift from my mother-in-law but it had been unopened for the past 4 years until last week.
I finally got the courage to use it after reading all you wonderful recipes and thanks to you my pork trotter turned out great... moist, tender and tasty.

Now I'd like to try this recipe but need your advice. For the spare ribs... do I cook the whole slab or should I get the butcher to chop it into bite-sized portions. Thanks in advance for your advice.


lilyng said...


the ribs are chopped into about 3 to 4 inches of rib bones. Bite size is too small.

Y2 said...

Hi Lily! Was looking for recipe for spare ribs and chance upon your wonderful blog. Thank you for sharing ;) I used a pot because I don't have a pressure cooker and omitted the cinnamon sticks (I dont have them either) but the dish still tasted good!

Caroline said...

Tried this recipe yesterday. Did not use the pressure cooker as I had to go out. Instead, transferred the ribs to a crockpot and cooked on Slow for 2 hrs. Ribs were tender, however, ended up with a lot of gravy. Also, found the gravy a bit too sweet. Can I cut down on the sugar in either the marinate or seasoning or both.

lilyng said...


you should have taken out the gravy/sauce and cook it down/reduce on the stovetop.

if this recipe is too sweet for you, you can always adjust according to your taste

sandrine said...

My mom insisted of buying a pressure cooker when she came to help with my newborn daughter in 2013. My mom likes to make Chinese rice dumpling with it so it cooks properly and Chinese beef stew.
However, after Mom left, I have the fear of using it. I have burned quite a few recipes adding too little liquid or adding too much liquid and using it to cook for hours so the water would cook down. This created a phobia of me cooking with pressure cooker.

I bookmarked this recipe for over 2 years and was scared to try it.
Finally I took the courage, I made this WuXi pressure cooker ribs this weekend, it was sooooo GOOOOOD. My husband couldn't get enough of them and so did my 2 kids who are very picky.
Thank you so much Auntie Lily!!!
Now I feel more confident using the pressure cooker!

lilyng said...


congrats for overcoming your fear of the pressure cooker. i am so proud of you. i
have encouraged many to try using it and once you get the hang of it, they all loved it. it is one of my most valuable utensil in my kitche, in fact i have 3 of them.

sandrine said...

Auntie Lily,
I just love how spot on your pressure cooker recipe is. I used my mom's agak-agak measurement for braise meat or stew, didn't come right.

Will it be possible for you to post more pressure cooker recipes.
Like a main dish?

Great appreciate all the wonderful recipes you have provided.


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